Sunday, November 16, 2008

Cranberry-Citrus Compote

Ok folks, here you go...the recipe for Cranberry-Citrus Compote. I pulled it out of a magazine several years ago and have made some changes here and there to make it even more awesome. You can make this up to 5 days ahead (sound like a job for next Sunday if you ask me!).

Cranberry-Citrus Compote
(serves 10, depending on how much you like cranberries -- this should be ample for up to 15 if most folks just take them for the color)
  • 24 ounces fresh cranberries (2 bags)
  • zest of 1 lemon (just the pretty yellow part, not the nasty white part)
  • zest & juice of 1 large, juicy orange (ditto)
  • 3 medium shallots, minced
  • 2 cups sugar
  • 1/2 cup scallion, sliced
  • 1/2 teaspoon freshly grated ginger root (optional)

Preheat oven to 350-degrees. Throw all of the ingredients into a bowl and mix well. Pour into a 2 qt. glass or ceramic baking dish (I love the coated ceramic dishes -- they're a snap to clean), being sure to mix in all of the sugar that sticks to the bottom of the mixing bowl. Bake for 45 minutes, or until some of the cranberries have started to burst, stirring once about 20 minutes into cooking.

Remove from oven and allow to cool completely on a baking rack. Store in the fridge until ready to serve.

Don't worry if this seems a little thin at first. Cranberries are loaded with pectin and the compote will firm a bit once they're in the fridge. Make it, eat it, and let me know how yummy you think it is!

COMING UP NEXT: White Truffle Dinner at Volt!


Liz said...

This recipe surprises me. I'm used to seeing cranberries with oranges and lemons in recipes, but shallots and scallions? I'm intrigued, maybe enough to try it just to see what the oniony flavors do to the cranberries. Thanks for sharing.

Unknown said...

I am SOOOO going to make this! And your last post was too funny -- I've gone years without making the Thanksgiving dinner! However, one year I decided to make one in December just to make sure I still knew how to do it!

Chef Christine said...

Liz -- you are going to loooove this one!.. The scallions and shallots are subtle and delicious. They're a perfect foil to the tart and the sweet.

Betsy -- I knew I liked you for some reason! Add the whole outhouse situation to the fact that I wasn't ALLOWED to cook, and I know you can feel my pain. I've just decided that Thanksgiving isn't my meal. That's why I always make such a great beef tenderloin at Christmas!